Red Miso Buerre Blanc
|Demi-glace||1⁄2 Cup (8 tbs)|
|Red miso||1⁄2 Teaspoon|
|Blood orange juice/Orange juice||1 Tablespoon|
|Roasted red pepper puree||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs), softened|
|Lemon||1 , grated rind|
|Orange||1 , grated rind|
|Lime||1 , grated rind|
|Nori sheet||1⁄5 , julienned (seaweed)|
|Egg white||1 , beaten|
|Rose water||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Black sesame seed||1 Teaspoon|
|Lemon grass stalks||3 , cut into 3-inch pieces|
To prepare Red Miso Buerre Blanc, combine demi-glace, miso, orange juice and red pepper puree in small saucepan.
Bring mixture to a boil; remove from heat.
Whisk butter, a small amount at a time, into sauce.
Combine lemon, orange and lime rind with 1/5 sheet julienned seaweed.
Season shrimp with togarishi.
Coat shrimp with egg white; cover with seaweed mixture.
Heat grill pan.
Deglaze with rose water and lime juice.
Place one shrimp and scallop on each serving plate; garnish with lentil mixture.
Add 2 pieces each of red beets and yellow beets.
Surround with 2 tablespoons Red Miso Buerre Blanc.
Sprinkle with sesame seed and lemon grass.